Bocconcini Tarts

Ingredients:

• 300g Bocconcini
• 4 sheets Puff Pastry
• 2 tbsp Wild Rocket Pesto
• 1 tbsp Glazed Balsamic Dressing
• 1 tbsp Extra Virgin Olive Oil
• 1 punnet Cherry Tomatoes (halved)
• Bunch of Baby Spinach
• 1 Avocado (sliced)
• Salt and Pepper (pinch)
• Milk (for brushing)

Method:

1. In a bowl mix tomato, avocado & spinach with a little olive oil, balsamic and ½ a teaspoon of pesto and season with salt & pepper. Set aside.
2. Cut pastry sheets into 4 equal portions, square or round, then brush with a little milk and bake till golden brown.
3. Remove from oven and spread some pesto over the pastry then lay bocconcini in the centre and bake a further five minutes or until cheese melts.
4. On the serving plate pour a ring of olive oil and balsamic glaze around the plate, then place the pastry in the centre, repeat two layers and top with the spinach mixture and serve warm.